Category Archives: Entrées

Low Carb Meatloaf Extraordinaire

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Low Carb Meatloaf ExtraordinaireThis Low Carb Meatloaf Extraordinaire might be the most beautiful meatloaf you will ever see.  As you slice it, it has green (spinach), prosciutto ham (salmon), carrot (orange), and gruyere cheese (white) visible in each piece.

Any leftover low carb meatloaf extraordinaire can be thinly sliced and used in a sandwich with either butter or mayo on Carbalose Flour Bread

To read about Carbalose Flour please see the All Things Carbalose informational page.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Meatloaf Extraordinaire
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Ingredients
  1. 1 Lb 20% Ground Beef
  2. 1 Lb Ground Pork
  3. 2 Lightly Beaten Eggs
  4. ½ C Finely Diced Onions
  5. ½ t Ground Rosemary
  6. ¾ t Garlic Salt
  7. ½ t Salt
  8. ½ t Pepper
  9. 1 Large Carrot Shaved Lengthwise
  10. 2 Cups Wilted Fresh Spinach
  11. 6 Very Thinly Sliced Pieces Prosciutto Ham
  12. 1½ C Shredded Gruyere Cheese
  13. 1½ C Carbalose Bread Crumbs (Optional)
  14. ½ Cup Parmesan Cheese
  15. ¼ C Olive Oil
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook shaved carrot until soft but not falling apart.
  3. Mix eggs with onions, rosemary, garlic salt & pepper and mix this thoroughly into the ground beef and pork.
  4. Mix bread crumbs with parmesan cheese and spread onto a sheet of parchment paper about 10”x12”.
  5. With fingers, press meat mixture over crumbs.
  6. Sprinkle spinach down first then carrots, proscuitto, and top with cheese leaving about ½” at sides.
  7. Lifting parchment paper, roll the meatloaf tightly and press any unused crumbs into sides of meatloaf and scrunch in.
  8. With a brush, dab olive oil over entire crumbed surface.
  9. Transfer to Silpat or foil lined sheet pan and bake about 35-40 minutes. Surprisingly, this does not take long to cook.
  10. Let rest 10 minutes and cut meatloaf log into 8 equal pieces or about 1¼” wide.
  11. You may also drizzle with a thin beef base gravy.
  12. This is one gorgeous meatloaf and certainly elegant enough to serve at a dinner party.
  13. Serves 8
  14. 604 Calories, 43.8g Protein, 40.5g Fat, 16.0g Carbs, 8.4g Fiber, 7.6g Net Carbs
Notes
  1. Nutritionals include bread crumbs and if you don't want or have the bread crumbs crushed pork skins are a great substitute.
  2. Any good shaved deli ham will serve in place of the proscuitto and it will of course alter the taste a bit.
  3. Any leftovers can be used for fabulous meatloaf sandwiches or portioned & frozen for further dinners.
  4. You can also opt to wrap the meatloaf in bacon cause bacon never hurts anything.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Stuffed Shrimp

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Low Carb Stuffed ShrimpLow Carb Stuffed ShrimpLow Carb Stuffed Shrimp. I have had a lot of really good food in my life and this Low Carb Stuffed Shrimp is in my top 5.  I was unable to eat it for several years until I came up with the Carbalose Flour Bread recipe and now I can finally have it again so YeeHaw.  I also have for many years loved dilled potatoes with low carb stuffed shrimp and I now I can eat something very close as I can eat it with Dilled Red Radishes.  Pretty tricky huh? And this is drool worthy in my foodie world.

You will need Carbalose Flour Bread Breadcrumbs  and the recipe for Sauce Béarnaise to complete the dish. If you are a complete shrimp & crab purest there is always Keto Crab Stuffed Shrimp.

All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Stuffed Shrimp
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Ingredients
  1. 1 Lb. Very Large Shrimp (Hopefully 16 Per Pound)
  2. 3 C Carbalose Flour*** Breadcrumbs
  3. ¼ C Grated Onions (I put mine is a small processor which will get them very small)
  4. ½ C Sour Cream
  5. ¼ C Melted Butter
  6. ½ t Tarragon
  7. ¼ t Thyme
  8. ¼ t Pepper
  9. ¼ t Salt
  10. 2 T Melted Butter
Directions
  1. When ready to cook preheat oven to 375°.
  2. Carefully peel shrimp trying not to lose the tail meat.
  3. Put bread crumbs in a bowl.
  4. Mix next 8 ingredients together and then mix well into bread crumbs.
  5. Count your shrimp making sure you have that many little flattened stuffing balls. Use about a tablespoon for each which will sit atop your shrimp.
  6. Foil line a pan and smear last 2 T of butter. I like to sprinkle a little salt, pepper, and garlic salt on the butter but it is not necessary. The garlic salt just adds a little something extra-a lagniappe if you will.
  7. Take the shrimp and make a circle tucking the tail inside if possible.
  8. Top each shrimp with a round puck of stuffing.
  9. Bake 10-12 minutes and finish by browning the stuffing under the broiler.
  10. Serve topped with Sauce Béarnaise.
  11. 4 Servings
  12. 529 Calories, 35.1g Protein, 50.4g Fat, 16.3g Carbs, 7.6g Fiber, 8.7g Net Carbs
Notes
  1. All ingredients, including sauce, are listed and included in nutritionals.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Pastured Cow Patties

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Low Carb Pastured Cow PattiesLow Carb Pastured Cow PattiesKeto Pastured Cow Patties. Otherwise known as meatballs. Cows make cowpies-it’s a fact. But no, not those cowpies and I am not going to show a real one because this is a recipe after all. These are so good, so inexpensive, and so easy to make-especially if you have done a little FUTURE COOKING  Skip the sauce and you can use these with/on top of Traditional Spaghetti Squash/Sauce.  I have called them keto pastured cow patties but you will call them good.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Pastured Cow Patties
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Ingredients For Patties
  1. 1 Lb. Hamburger
  2. ½ C Ground Pork Rinds***
  3. ½ C Minced Onions
  4. 1 Egg
  5. 1 t Garlic Salt
  6. ½ t Pepper
  7. ¼ C Heavy Cream
  8. 1 T Butter
Ingredients For Sauce
  1. 1 C Heavy Cream
  2. 1 t Porcini Dust***
  3. 3 oz. Finely Chopped & Sautéed Mushrooms
  4. Beef Base To Taste
Directions-Patties
  1. Break up hamburger.
  2. Mix egg & heavy cream and mix in rest of ingredients. Add to hamburger and mix well.
  3. Divide into 16 equal 1+oz. portions and form into patties. They should be about ½” thick and about 2” in diameter.
  4. Heat butter and cook patties about 2 minutes, turn and cook additional 2 minutes.
Directions -Sauce
  1. Add heavy cream to pan and sprinkle porcini dust in. Reduce sauce to thicken to consistency you like, add mushrooms, add beef base to taste.
  2. Place 4 cow patties on a pile of mashed cauliflower and cover with sauce.
  3. These are something you could make lots of and put in your freezer for future meals.
  4. 4 Servings
  5. 683 Calories, 40.5g Protein, 53.2g Fat 2.3g Carbs, .6g Fiber, 1.7g Net Carbs
Notes
  1. Wahoo, these are good.
  2. Nutritionals include everything listed.
  3. If you decide to put these over mashed cauliflower then double the sauce ingredients.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Bacon Wrapped Shrimp

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Low Carb Bacon Wrapped ShrimpBacon Wrapped Shrimp

Low Carb Bacon Wrapped Shrimp. When buying shrimp you want to shop the count per pound NOT Small, Medium, Large, or Jumbo.  These terms mean absolutely nothing.  To see more regarding the sizing of shrimp please see SHRIMP under the Food Lagniappes page.

I try to buy U15’s (under 15 per pound) but 16-20 is a pretty good size shrimp for this recipe.

These are terrific dipped in Bleu Cheese Dressing, Remoulade Sauce, or Smoky Sweet & Sour Dipping Sauce as seen above.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Bacon Wrapped Shrimp
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Ingredients
  1. 24 Large (12-15) Shelled & Deveined Shrimp/Tail On
  2. 12 Bacon Slices Cut In Half
Directions
  1. This is a Japanese trick and keeps the shrimp from curling. There is a long extremely well developed muscle running the length of the underbelly of a shrimp where the legs are attached and this muscle needs to be severed at each segment.
  2. With sharp pointed scissors cut the underbelly of each shrimp segment about ¼” and if you don’t have scissors, turn the shrimp upside down and with a sharp knife gently cut each segment.
  3. Lay bacon on cutting board vertically and place shrimp at a 45 degree angle. Wrap bacon in a spiral around each shrimp and secure with a toothpick at top.
  4. Heat oil on medium high until very hot and lay shrimp in-frying until bacon is finished. Don’t overcook as bacon will be hard and tough.
  5. Drain and serve with celery sticks and Bleu Cheese Dressing or Remoulade Sauce.
  6. Serves 4
  7. 250 Calories, 13.8g Protein, 21.5g Fat .4g Carbs, 0g Fiber, .4g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Crabmeat St Francis

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Keto Crabmeat St FrancisKeto Crabmeat St FrancisKeto Crabmeat St Francis. This is my variation of a very famous New Orleans dish by famed Chef Warren Leruth.  I was first introduced to this dish while working at Beggar’s Banquet in E. Lansing, Michigan in 1974.  One of the four owners had worked for Chef Leruth and we served it as an appetizer. It can certainly be served as a dinner which the recipe is written for. With a big ole salad-dinner done.  Oh, what heady days those were.

Warren Leruth is now dead, and I don’t know where Martin Richard (pronounced Ri Chard) is, but Beggar’s Banquet?  It is still there at the main entrance to Michigan State University on Abbott Rd. serving great food after opening 40 years ago and you…are now able to have keto crabmeat St Francis anytime you want.  If you’re interested in a trip down memory lane here is a small article with lots of pictures about Beggar’s Banquet. and yeah, we all looked like those hippies in the pictures. Here is another article with a picture of the original menu. Martin was an incredible artist.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Crabmeat St. Francis
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Ingredients
  1. ¼ C Butter
  2. ½ C Green Onions Finely Cut Tops Only
  3. ½ Onion, Chopped
  4. ½ C Celery Chopped Small
  5. 2 Bay Leaves
  6. ½ t Dried Thyme
  7. ¼ t Celery Seed
  8. ¼ t Pepper
  9. 2 t Chicken Base***
  10. 1 C Heavy Cream
  11. 1 T White Wine
  12. 1 Lb Lump Crab Meat
  13. ¼ t Cayenne Pepper (Or Chipotle Powder Might Be Good)
Topping
  1. ½ C Parmesan Cheese
  2. 1 t Paprika
Instructions
  1. Preheat oven to 350°.
  2. Heat butter in a saucepan until it bubbles. Add all ingredients except cream, wine & crab, and sauté until the vegetables are well cooked and a little brownish.
  3. Add heavy cream & wine and reduce slightly.
  4. Remove bay leaves & fold in crab meat.
  5. Put into casserole dish.
  6. Mix Parmesan cheese & paprika and sprinkle on top of casserole.
  7. Bake until the cheese just starts to brown and the sides of the dish begin to bubble. 10-15 minutes.
  8. Broil for a minute if needed.
  9. Serves 4
  10. 478 Calories, 20.7g Protein, 40.6g Fat 2.4g Carbs, 0.8g Fiber, 1.4g Net Carbs
Notes
  1. Very good served over mashed buttered cauliflower or spinach.
  2. If crabmeat is too expensive where you live then you could easily substitute finely chopped shrimp, langostinos, chopped clams or a combination of some kind. And as I think about it you might even try imitation crab meat but beware: it is just very starchy and high carb which kinda defeats the whole purpose of this website.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Shrimp With Andouille Sausage

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Low Carb Shrimp With Andouille SausageLow Carb Shrimp With Andouille SausageLow Carb Shrimp With Andouille SausageLow Carb Shrimp With Andouille SausageLow Carb Shrimp With Andouille Sausage. This is New Orleans food at its best and mine is served over Cauliflower Grits.  I want you to notice the fat distribution in the andouille.  It is quite irregular and the way it should look.  Those are chunks of fat which means it is not some over-processed crap sausage and that fat absolutely make the andouille taste fantastic. And the pork is in chunks so you know you are getting whole muscle pieces.  Yes, I do order mine from Cajun Grocers in LA but they come frozen, in a 1 lb. roll, and last a very long time in the freezer.  The link will take you to the andouille I buy.

If you want the best grits ever you might try the one that go with the Grillades Over Cheesy Cauliflower Grits.  Not only do they have cheese in them, they also have thyme in them and we all know one of the predominate flavors in Louisiana cooking is thyme.  So, if you love New Orleans food & you love grits you can’t go wrong with low carb shrimp with andouille sausage.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Shrimp & Andouille Sausage
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Ingredients
  1. 1 C Celery Cut On The Diagonal
  2. 1 C Onions Chopped
  3. 1 C Green Onions Tops Only
  4. 1 C Andouille Sausage Bite Size Pieces
  5. ½ C Roasted Red Peppers Chopped
  6. 2 C Heavy Cream
  7. ½ C Water
  8. 2 T Olive Oil
  9. 1 Lb Shrimp Cut Into 3 Chunks Each
  10. 2 t Chicken Base
  11. Chipotle Powder To Taste
  12. Favorite Cajun or Blackening Seasoning To Taste
Directions
  1. Sauté Andouille in olive oil and set aside.
  2. Put water in same sauté pan, add onions & celery and cook until soft and water has evaporated.
  3. Add red peppers, Andouille & heavy cream and cook until slightly thickened.
  4. Add chicken base and spices to taste.
  5. Add shrimp chunks & green onions and cook for 2-3 minutes until shrimp is cooked-this will not take long.
  6. 4 Servings
  7. 758 Calories, 32.0g Protein, 61.7g Fat, 8.7g Carbs, 2.8g Fiber, 5.9g Net Carbs
Notes
  1. I serve this over mashed cauliflower or cauliflower grits with a side salad and for the pictures above I used the cheesy grits in the Grillades Over Cheesy Cauliflower Grits recipe.
  2. I also like to spread them out and up the sides of the bowl so that it is very easy to get grits with every bite.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Crustless Quiche Lorraine

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Low Carb Crustless Quiche LorraineLow Carb Crustless Quiche LorraineLow Carb Crustless Quiche Lorraine.  This is a Crustless Quiche Lorraine made low carb, duh, without the crust.  I guarantee you will not even miss it. As you can see I also make this in a smaller size suitable to split with a buddy.

I will never understand why people think it is so important to have a high carby crust with any quiche as it is so unnecessary. If it’s made correctly, the flavors with by far out-shine any crust you could possible put in it.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Crustless Quiche Lorraine
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Ingredients
  1. 5 Eggs
  2. 2¾ C Heavy Cream
  3. ¼ C Butter (Divided)
  4. ¾ C Water
  5. 2 Leeks
  6. 1 Medium Onion
  7. 2 C Gruyere Cheese Shredded
  8. 1 C Crumbled Cooked Bacon
  9. 1 t Salt
  10. ½ t Pepper
  11. ¼ t Mace or Nutmeg
Directions
  1. Slice leeks and wash thoroughly.
  2. Slice onions.
  3. On medium low heat in large sauté pan combine onions, leeks 3 T. butter & water.
  4. Cook until soft and water has evaporated.
  5. Butter deep glass pie dish with remaining T. butter.
  6. Heat oven to 340 degrees.
  7. Put onion mixture in bottom of pie dish. Top with bacon. Top with cheese.
  8. Beat eggs, mix in heavy cream, mace, salt & pepper, and slowly add egg mixture to pie dish.
  9. Cook at 340 degrees for 20 minutes
  10. Turn heat to 325 degrees and cook additional 40 minutes or until just barely set. Quiche will continue to cook as it sits.
  11. Place on counter and let cool to warm.
  12. Serve warm.
  13. Serves 6
  14. 802 Calories, 20.4g Protein, 72.6g Fat, 4.9g Carbs, .7g Fiber, 4.2g Net Carbs
Notes
  1. Makes a lovely dinner served with a salad or asparagus & hollandaise.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cream Cheese Chicken Burrito

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Low Carb Cream Cheese Chicken BurritoLow Carb Cream Cheese Chicken BurritoLow Carb Cream Cheese Chicken Burrito.  I was messin around in my kitchen one day and this idea just came to me.  I don’t necessarily like most of the spices that go into burritos, and beans & rice as filler have always been a turn off, and hamburger…in a burrito…no thank you.  It is my opinion that you are paying (per pound) a whole lot of money for beans & rice.

I have always picked my own chicken, portioned it, and frozen it for later use.  I asked myself what would I actually like with chicken in a burrito and this low carb cream cheese chicken burrito is the culmination of my fiddling around. Served with Guacamole and sour cream…meal complete.

Now in the old days I did wrap them in a flour tortilla but not anymore.  Just as you can have a Hamburger My Way, you can do the same thing with a burrito.

I began serving these in the restaurant as a luncheon special and people loved them.  This is a terrific example of FUTURE COOKING.  It is just as easy to poach 3 chickens as it is to poach one so you can make 12-15 burritos at once, wrap, and then freeze them and I always have these on hand for a quick no-brainer dinner and at my age, there are days I have no brains.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Cream Cheese Chicken Burrito
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Ingredients
  1. 4 C Picked Shredded Chicken
  2. ¼ C Medium Picante Sauce
  3. 4 Oz Cream Cheese
  4. 4 Oz Grated Cheddar Cheese
  5. 1 t Salt
  6. ½ t Pepper
  7. 4 Oz More Cheddar Cheese
  8. 4 T More Medium Picante Sauce
  9. Shredded Lettuce
  10. 4 T Sour Cream
Directions
  1. Either pick a whole poached chicken, buy a rotisserie chicken and pick that, buy bone-in thighs & breasts, and as a last resort buy already shredded chicken which will not be nearly as tender or tasty as what you poach yourself.
  2. Beat cream cheese and add picante and spices.
  3. Add grated cheese & cream cheese mixture to shredded chicken and mix thoroughly.
  4. Divide into 4 portions. If you have little ones give them smaller “burritos” and give yourselves bigger ones.
  5. Shape them like a burrito in middle of a plate and top each one with an ounce of cheese. Nuke on medium until the cheese melts. Top with another T of picante, lettuce and a dollop of sour cream. Wahoo these are good.
  6. 4 Servings
  7. 587 Calories, 54.2 Protein, 39.5g Fat, 3.7 Carbs, 0 Fiber, 3.7 Net Carbs
Notes
  1. If you are going to poach your own why not do two or three chicks at a time? These burritos freeze beautifully and are a quick dinner in a hurry when you don’t have anything planned or the next time you want them. I poach my own because it gives me by far the tenderest chicken I (you) will ever eat. It takes a while to poach them but you can be doing other things meanwhile.
  2. To poach a whole chicken or even pieces, submerge in COLD water and slowly bring to 180 degrees or to just below simmer. A few bubbles are OK but under no circumstances do you want even a slow boil. Poach until cooked. When the pieces float they will be done and if you are not ready to pick them, leave them in the water and take them off the heat. If poached properly a whole chicken should take about 1 hour and pieces somewhat less.
  3. This is for one whole poached chicken (approximately 4 cups) and you can multiple as you wish.
  4. If you want it a bit spicier, add hot picante or a bit of chipotle powder.
  5. For every 4 lb. chicken I figure 4-5 burritos and these puppies weigh in at about 9 oz. each so they are plenty big and I guarantee when you are finished you will not remember that you did not eat a tortilla.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto ZeroCarb Buffalo Wings

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Keto ZeroCarb Buffalo WingsKeto ZeroCarb Buffalo WingsKeto ZeroCarb Buffalo Wings.  These are the Buffalo Wings I have been making for the last 30 years.  It is taken from Chef John Vyhnanek a chef, author, and instructor for Boston University’s culinary arts program.  In the past I had tried many other hot wings sauces and for me this is absolutely, by far, the best.  You can’t get lower than keto zerocarb buffalo wings.

I find that I need only about ½ of the hot sauce recipe for about 3 lbs. of wings but the rest of it will last in the refrigerator forever…or at least until the next time you make wings.  I serve these wings with my Bleu Cheese Dressing or Ranch Dressing and of course fresh celery sticks. We tend to kind of pig out on these puppies and even as old as I am I can sometimes easily eat 1 lb. all by myself…oink, oink.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Buffalo Wings
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Ingredients
  1. ¾ Lbs Split Chicken Wings Per Person
  2. 2 T Melted Butter
  3. Salt
Sauce Ingredients
  1. 3 Oz Tabasco Sauce
  2. 3 T Butter
  3. ¼ t Cayenne Pepper
  4. ¼ t Black Pepper
  5. ¼ t Salt
  6. ½ T Lemon Juice
  7. ½ T White Vinegar
  8. 1 t Dijon Mustard
Directions For Wings
  1. Preheat oven to 400°.
  2. Line up wings on a parchment lined sheet pan, brush with melted butter, sprinkle with salt, and put into hot oven.
  3. Bake 40-45 minutes or until crispy and golden brown & delicious.
Directions For Sauce
  1. Combine all sauce ingredients except butter and heat just slightly. Remove from heat and whisk in butter 1 T at a time. If you have gotten your ingredients too warm after adding your butter the sauce may “break” and this will not matter one bit. Don’t worry about it.
  2. Remove wings to a stainless bowl, spoon several T of sauce over them and toss well. It will take less sauce than you think and any sauce in the bottom of the bowl is basically lost and all this of course depends on the number of people you are serving. I find I can get a maximum of 3 lbs. wings on a crowded sheet pan and the sauce is perfect for 3 lbs.
  3. I am not listing carbs, protein, etc. because this is essentially a zero carb meal.
Notes
  1. If you find the sauce too spicy (it's not) this can be remedied a bit by adding more butter.
  2. If you prepare your pan as described above there is very little clean up as all you have to clean is your Silpat.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cajun Chicken Thighs

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Keto Cajun Chicken ThighsKeto Cajun Chicken ThighsKeto Cajun Chicken Thighs. Boy do I use a lot of boneless chicken thighs.  For all I care you can have the rest of the chicken (most of the time).  Dark meat has all the flavor and white meat is blah, blah.  That’s not to say that white meat is useless because I do use whole poached chicken for the Cream Cheese Chicken Burrito and a white meat chicken salad sandwich on Carbalose Flour Bread is divine but to me a breast is not as good as a thigh and thighs make an absolutely wonderfully moist sandwich too.  Anyway it works out well because…drum roll please…my husband likes breast meat. Keto Cajun chicken thighs is a zerocarb entree and you can’t say that about too many dinners. No, those are not potatoes, they are fried in butter daikon radishes and yeah, they are just like potatoes.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Cajun Chicken Thighs
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Ingredients
  1. 4 Boneless Chicken Thighs
  2. Cajun's Choice Blackening Seasoning (Or Blacking Seasoning Of Choice)
  3. 2 T Olive Oil
  4. 1 T Butter
  5. 1 C Heavy Cream
  6. 2 t Chicken Base
Directions
  1. Pound thighs until evenly thin at about ¼" thick.
  2. Liberally sprinkle both sides with blackening seasoning.
  3. Heat olive oil and butter & put thighs in pan top down.
  4. Cook about 4-5 minutes, turn and cook another 4-5 minutes.
  5. Plate thighs.
  6. Empty oil, return pan to heat, pour in cream, add chicken base and more blackening seasoning to taste.
  7. Heat for 2-4 minutes or until thickened.
  8. Drizzle over thighs.
  9. 4 Servings
  10. 475 Calories, 28.1g Protein, 40.1g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. I pretty much always serve these with mashed cauliflower and if you do too then double the gravy. Those potatoey looking things on the plate are sautéed in butter daikon radishes. If you do not serve this with anything else then the nutritionals are good to go at zerocarb Everyone has their own idea of a good Cajun or blackening seasoning and I have tried them all. For me the Cajun's Choice is by far the best.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Hamburger

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Keto HamburgerKeto HamburgerKeto HamburgerKeto Hamburger. And you thought you couldn’t have a lowcarb keto hamburger anymore?  Well think again-you certainly can!  I use a smoked cheddar cheese. Dorset Red and comes from Ford Farms in Dorset, England.  This is the real deal and by far the best smoked cheddar I have ever eaten. Lettuce too much, skip it and add pork skins as a side. If you really think you need a bun you can make them from Carbalose Flour Bread

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Hamburger
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Ingredients
  1. ¼-⅓ Lb Hamburger 20% Fat
  2. 2 Oz Cheddar Cheese Good Quality (Smoked)
  3. 2 Bacon Sliced and Cooked
  4. 1½ C Chopped Lettuce (Any Kind You Like)
  5. ¼ C Tomato Diced
  6. ¼ C Onion (Purple Or Yellow) Sliced Or Diced
  7. 2 T Mayonnaise
  8. ¼ t Maggi Seasoning (More To Taste And Optional)
  9. Lawry’s Salt
Directions
  1. Form a patty and sprinkle both sides with Lawry’s salt.
  2. Cook to desired temperate.
  3. When burger is almost finished top with bacon, then cheese and cover to melt.
  4. While burger is cooking cut lettuce, tomato, and onion. Add mayo and mix.
  5. Plate hamburger with your toppings or salad to the side.
  6. Voila! A bunless hamburger with everything you usually put ON a hamburger.
  7. 1 Serving
  8. 821 Calories, 48.3g Protein, 67.1g Fat, 6.1g Carbs, 2.2g Fiber, 3.9g Net Carbs
Notes
  1. I cut a piece of burger and eat it with a bite of “toppings”.
  2. This can of course be served with your favorite dill pickles.
  3. You can also mix a little mustard, low carb ketchup or both into your toppings.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Flank Steak Garlic Blue Cheese Butter

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Low Carb Flank Steak Garlic Blue Cheese ButterLow Carb Flank Steak Garlic Blue Cheese ButterLow Carb Flank Steak Garlic Blue Cheese Butter. All I can say about this is man oh man, this low carb flank steak garlic blue cheese butter is restaurant quality good and the blue cheese butter can actually be used with any number of different cuts of beef steak like a nice thick filet mignon, a New York strip, a rib-eye, and even a great big fat porterhouse.  The accompanying salad is sprouts and veggies with a sugar-free Thai Peanut Sauce.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Flank Steak & Blue Cheese Garlic Butter
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Ingredients
  1. 4 T Butter Salted
  2. 3 Oz Good Quality Bleu Cheese
  3. ¼ C Green Onions Very Finely Cut (Green Tops Only)
  4. 1 t Crushed Garlic
  5. ¾ Lb Flank Steak
  6. Fresh Ground Pepper
  7. Salt If Necessary
Directions
  1. Melt butter, add garlic & green onion, cook for 2-3 minutes and remove from heat. Crumble bleu cheese into butter and let residual heat melt it about halfway.
  2. Slice meat and lay on plate being careful not to overlap slices.
  3. Add lots of freshly ground pepper
  4. Drizzle sauce over rare to medium rare sliced steak.
  5. Serves 2
  6. Per Person
  7. 470 Calories, 47.0g Protein, 30.2g Fat, 2.5g Carbs, 0g Fiber 2.5g Net Carbs
Notes
  1. There are two secrets to a really good flank steak. The first is that it be cooked no more than medium-rare (I like very rare) and the second is that it is very thinly cut across the grain. I try to cut at a 45 degree angle and not more than a ¼” thick.
  2. The proportions can be adjusted to suit your preference of butter vs cheese, or if you want to knock out the slight sharpness of straight bleu then use Gorgonzola instead.
  3. You could also use shallots in place of the green onions. I have tried it both ways but much prefer the green onions.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/